The whole purpose of food is that it is nutritious to your body so why is the world now creating food that is printed !

Soon you’ll never be able to buy real meat.

Recently an Israeli bioprinting company announced that it had actually printed a 104-gram (3.67 ounces) cultivated steak, perhaps the largest cultured steak produced until that time.

Simply put, cultured meat is not the same as plant-based meat. Instead it is produced from beef cells by taking a biopsy from a living cow and growing it in a nutritious medium until there’s enough critical mass to make the cells into bio-ink. The bio-ink is then printed using the company’s bio-printer. From there the printed steak is left in an incubator to allow the stem cells to differentiate into the fat and muscle cells that form the tissues found in steak. And, yes, it’s real meat.
This doesn’t involve slaughtering a cow to get beef — a decided plus for people who don’t like the thought of killing animals.
It’s also a plus for concerns about climate change because it means herds of cattle don’t have to be raised, and then slaughtered, to get beef, which adds up to impressive savings in water and other environmental benefits.
Once again, climate change comes into the picture. And beyond that scientists in favor of 3D printing point to the vast amount of resources needed to raise livestock, which is why they see this technology as a solution to meeting the pressing needs of the world’s growing population.
Regardless of their origin, plant or animal, it increasingly seems like the meat of the future will be coming not from animals, but from 3D printers, says an article in IDTechEx.
Then there’s the more down-to-earth prediction: Before long, every consumer’s kitchen will have a 3D food printer on one of its counter tops — just another kitchen tool to make preparing meals (or snacks) easier and faster.

How do food printers work?
Most people know what a printer is. It prints out copies of pages you’ve put information on. That technology has been around for a long time. But a printer to make food? And what’s this about climate change? And protecting the environment?
Actually, there’s nothing all that complicated about how a 3D food printer works, at least the concept of how one works. Do you remember the pizza vending machines that popped up in 2015? In that case, dough is prepared and extruded from one of the printer’s cartridges onto a plate. Next, the dough is topped with tomato sauce and cheese and then sent to the oven — all of this in the same machine. Think of this as a primitive 3D food printing process.
Since then, advances have been made that involve using laser technology to heat up the food — again all in the same machine. Just imagine, pushing a button on the printer for ravioli and having cooked ravioli ready to eat when you open the printer’s door.
All of this, or at least some of it, is still in the future, but the future has a way of coming faster than we imagine.
Getting down to basics, most 3D food printing is done by feeding food materials such as doughs, cheeses, frostings and even raw meats into syringe-like containers that are then extruded from them as the nozzle is moved around “trace shapes” on a “plate” and forms layers one at a time. That’s how you get layers, such as for pizza.
Will you find this technology in a fast-food restaurant? Hardly. Instead, these printers are found in gourmet restaurants and fancy bakeries. Or you can go to special events featuring 3D food printers.
And there’s even a traveling restaurant that features not only 3D printed food but also tables, chairs, silverware and more made from 3D printing.

But what about nutrition?
In Lynette Kucsma’s TedxHigh Point talk she lets her audience know right away that she has always considered herself a healthy eater. Which is why at first she was so skeptical about foods made using 3D printing.
But as she did some research on this, she discovered that she could eat healthy when using a 3D printer. In fact, she is now the co-founder and chief marketing officer at Natural Machines, the makers of Foodini.
When describing the status of this new technology, she told her audience: “This is science fact, not science fiction.”
She goes so far as to predict that 3D printers will follow the path of microwaves. When they were first introduced in the 1970s, “people didn’t get it,” she said. Some people even thought they could cause cancer. They’d ask “why do I need one when I already have a perfectly good oven in my kitchen?”
But things have changed, she said. Microwaves are now in 90 percent of our kitchens.
She predicted that 3D printers will follow the same route, but at a much faster rate simply because these days, technological advances move so fast. Before long, she said, they’ll be the size of a microwave and be a common kitchen appliance.
Turning to nutrition, she told her audience “Let’s print more of our food using fresh, healthy, real, wholesome ingredients. Let’s get away from packaged processed foods.”
She pointed out that by getting away from these foods, you’ll be eating more nutritious foods instead.
“And that’s healthier,” she said.
What about cost?
Filemon Schoffer, cofounder and CCO of, a 3D printing expert, said that the prices of 3D food printers vary depending on their features and audience.
A precise printer that can reach high nozzle temperatures is likely to be much more expensive, he said, and more appealing to businesses.
However, for those looking to get started at home you can get a basic model for around $100 to $500. Advanced home users are likely to spend around $300 to $1,000, while commercial users who want a more sophisticated model, can expect to pay over $5,000.
He said there are many models available to purchase for home use, however it’s important to do your research before spending money on a 3D printer, as there are so many different options.

So what are the risks?
3D-printed foods usually have a limited shelf-life due to structural changes that can occur over time as well as the potential, in some instances, for microbial growth. To reduce the food safety risks, the printers need to be hygienically designed with food grade material so that they can be cleaned thoroughly.

For instance, some printers use fine powders that can cause skin or respiratory hazards, while others may use ABS filaments that produce hazardous emissions upon heating. Two primary threats come along with exposure to ultrafine particles (UFPs) and volatile organic compounds (VOCs).

PETG and nylon filaments are known to emit caprolactam that, while not known as carcinogenic, can cause headaches, burning of your eyes and throat, confusion, and even damage to your skin. Printing with ABS and nylon produce styrene, a toxic gas that can cause nausea, headaches, and fatigue

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source Food safety news

The whole purpose of food is that it is nutritious to your body so why is the world now creating food that is printed !

Soon you’ll never be able to buy real meat.

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